This easy Ginataang Hipon Kalabasa recipe, aka Shrimp with Squash simmered in seasoned coconut milk, is a natural, healthy, and lip-smacking coconut milk stew. It has golden butternut squash, fresh green beans, and tender shrimp that makes you want seconds of this wholesome, delicious one-pot recipe. Ginataang kalabasa with shrimp and green beans (ginataang kalabasa at sitaw with shrimp) is restaurant-worthy and very easy to make right at home for a comfy meal that everyone loves.
Updated on November 5, 2025
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An Ideal Home Cooked Meal for Cozy Vibes
I have always loved a coconut milk stew like curries and soups. Especially when I’m seeking a one pot meal that is comforting and warm, but not laden with butter or bad fats, I turn to coconut milk to seal the deal.
Ginataang hipon kalabasa fits the description for when those days come along.
It’s rich and creamy, but also packed with health benefits and transforms simple and few ingredients into these masterpiece dishes that taste as good as they look.
Ginataang Kalabasa is one of those masterpieces, and sometimes a bit underrated in Filipino cuisine. Literally, this recipe needs to be one of the best, top recipes you invite into your home when beginning to cook the best dishes of the Philippines.
It immediately makes you eat with your eyes because of the bright gold and green hues, mixed with the most succulent shrimp.
So, so, so yummy.
I love that ginataang kalabasa with shrimp is one of those easy recipes I can always count on that invites the whole family, and since we are all busy peeling shrimp and spooning this decadent tasting sauce into our mouths, I know it’s going to be a lovely mealtime without distractions.
WHATS GOOD ABOUT Ginataang Kalabasa with Shrimp
- an satisfying meal of good-for-you ingredients and full of vegetables
- Coconut milk is plant-based and has healthy fats.
- Butternut squash is a main ingredient, which adds lots of fiber, beta-carotene, potassium which helps with blood pressure, and vitamins for beautiful skin and hair.
- extremely tasty, savory, umami, and filling without being fattening
- All natural ingredients only. Zero additives.
- This coconut milk stew has few ingredients, but lots of flavor.
What is Ginataang Kalabasa?
Ginataang is the art of cooking or stewing in coconut milk. Kalabasa refers to pumpkin or squash, and here I use readily available butternut squash because its’ flavor is nutty, buttery, sweet, and nicely filling.
The Filipino translation of this dish is Ginataang Kalabasa at Sitaw at Hipon. This means, Squash with Yardlong Beans and Shrimp, stewed in coconut milk.
Ginataang Kalabasa with shrimp (hipon) is a coconut milk stew that is loaded with good ingredients, makes you full, and is a popular comfort food amongst Filipinos.
Ginataang signature ingredients include coconut milk that is seasoned with shrimp paste (bagoong) or fish sauce (patis).
Since there are brands that offer very high quality fish sauce, that is completely natural with just anchovies and salt as the ingredients, I highly recommend trying this recipe with fish sauce.
Butternut Squash is also a superfood with good stuff like vitamins and antioxidants. Even more reason to incorporate it into my foodie lifestyle.
The squash cooks in coconut milk and different leaves (taro) or greens (spinach, Yardlong beans (sitaw), bok choy, etc.) can be added towards the end.
Since this is ginataang kalabasa at sitaw with shrimp, adding the seafood at the very end makes them poached to bouncy and tender perfection.
I choose fresh, organic green beans because it’s very accessible in my local grocery and they cook easily. You can use spinach or kale as well.
Butternut squash will be fork tender, yet has the right firmness and bite for this dish. It is not too heavy and balances with the creamy flavor of the coconut milk.
Add vegetable stock, and all natural fish sauce and pepper to season the sauce.
Instead of bouillon, I add garlic, ginger, and onion and it’s all you need for savory flavor without additives, and no msg.
It’s common to add meat or seafood like pork or shrimp to Ginataang Kalabasa, but the squash is still a highlight of the dish.
Enjoy this recipe as a foundation base for your ginataang-inspired sauce. Once you have it down, you can create many ginataang coconut milk stew variations from here.
Creating this version of an all natural Ginataang Kalabasa Recipe will be sure to fill your belly with warm, comforting goodness that can easily become part of your simple and easy healthy recipes, week after week.
Is Butternut Squash Healthy?
Butternut squash is not just a superfood and super healthy, but it’s mildly sweet, buttery, and the tender flavor profile make it a perfect ingredient for this coconut milk stew.
Benefits of Butternut Squash
- lots of healthy, dietary fiber
- zero fat in the squash
- has more than 100% of required Vitamin A
- also has magnesium, Vitamin C, and potassium
- anti inflammatory
- full of beta-carotene which is good for eye health
- tasty, mildly sweet, and nice semi-firm texture
Is Coconut Milk Healthy?
This is the ultimate replacement for butter and oil that is sometimes used to make a sauce more rich. Coconut milk is not just healthy and plant-based as an extra bonus, but it’s so delicious so it brings those comfort-food vibes on strong.
Since coconut milk is calorie-rich, you can always opt for lite coconut milk or consume this dish every now and then, not everyday.
Benefits of Coconut Milk
- contains lauric acid which makes it more heart healthy and have antioxidant properties
- contains healthy fats
- makes you feel full
- plant-based and this recipe can be made with a vegan option
INGREDIENTS
Ginataang Kalabasa pinoy style is with coconut milk, squash, and usually Yardlong beans, but for easy access, green beans are the perfect substitute.
Add shrimp, and this satisfying combination goes though the roof.
I make this recipe MORE healthy by only using one can of coconut milk and adding low calorie vegetable broth for equally delicious taste.
**Add an extra can of coconut milk if you want the sauce to be more rich.**
- Coconut Milk – Sometimes I use lite coconut milk and it’s equally delicious. For the full effect, creamy texture, use regular coconut milk.
- Vegetable Broth – Flavor boost and makes more sauce.
- Butternut Squash – Cut the ends, use a peeler, and cut into cubes.
- Fresh Green Beans or Yardlong Beans – Yardlong beans (sitaw) are also known as asparagus beans or Chinese long beans, and are the classic, traditional beans if you can access them.
- Medium Shrimp – I recommend they are with shell on for the most “shrimp” boosting flavor. Once poached in the coconut milk, they are very easy to peel. You can use shelled shrimp too. Fresh or frozen is fine.
- Fresh Garlic – Mandatory. Smash and mince.
- Ginger – Not always traditional, but adds a lots of vibrant flavor and compliments the garlic with the coconut milk.
- Yellow Onion – A must. Dice and sauté.
- Oil – to sauté the aromatics
- Fish Sauce – The umami flavor-maker. Absolutely transformative in the dish and adds all the salt and savory notes to the sauce.
- Paprika – (optional) Non traditional, but this goes so deliciously well. A few sprinkles are the just right amount.
- Ground Black Pepper – to taste
- Red Fresno Chilis – Perfect garnish for a little heat.
OPTIONAL ADD IN(S)
- Coconut Cream for extra, creamier sauce or Heavy Cream – This then becomes a richer dish.
EQUIPMENT
Dutch Oven – This cookware is ideal for this coconut milk stew as well as many more recipes.
HOW TO MAKE GINATAANG KALABASA with SHRIMP
- Create your mise en place (all ingredients prepped and laid out on the table)
- Cut the squash uniformly, and please see the above ingredients list for the cutting notes on the veggies. Then, choose regular or lite coconut milk. Both are equally very good. Lite will be less creamy and more of a soup, but still works.
- Heat your Dutch Oven well.
- Add a little oil, then sauté the garlic, onions, and ginger until aromatic.
- Add the coconut milk and broth. Simmer.
- Add the squash.
- Add the fish sauce.
- Cover, simmer low, and let the squash become fork tender, seven minutes.
- Uncover then add the shrimp, three minutes.
- Add the green beans, two more minutes.
- Sprinkle pepper to taste. Garnish with red Fresno or Thai chilis to your preference, serve with a side of rice and enjoy.
NOTES
Don’t miss these steps when making ginataang kalabasa at sitaw with shrimp.
- Keep it simple and use full flavored ingredients like regular or lite coconut milk with vegetable broth. Do not use water.
- Use all natural ingredients like real fish sauce and you won’t need to add anymore salt.
- Keep it healthy by using shrimp, chickpeas, or chicken as your proteins.
- Let the coconut milk stew simmer, do not boil.
- Be sure to sauté the garlic, ginger, and onions first.
- You can opt to remove the onions with a skimmer if you prefer a silkier sauce.
- Shell on, or no shell shrimp is totally fine. Use medium sized for yummiest results.
ADD INS AND VARIATIONS
- Make it vegetarian and just make simple Ginataang Kalabasa by omitting the shrimp.
- Add Shiitake mushrooms
- Add chickpeas
- Sauté pork belly with the garlic and onions for an indulgent, decadent dish.
MORE RECIPES TO TRY
Simple Coconut Rice on Stove Recipe (Fluffy & Sticky Version)
So Yum! KARE KARE Recipe (Oxtail & Tripe) with Peanut Sauce
Spicy garlic butter shrimp FAST & EASY!
Coconut Milk Poached Fish is A Star Dish (NO Sugar, NO Butter!)
Easy, CRISPY PANKO SHRIMP Recipe
BEST Surf N’ Turf Chicken PANCIT CANTON Topped with Shrimp
Pork Adobo with Coconut Milk (pork adobo sa gata)
Filipino Chicken Bicol Express Recipe – Spicy, Creamy, Delicious!
WHAT TO SERVE WITH ginataang kalabasa with shrimp
RICE.
Steamed rice is all you need and with this dish, it’s a complete meal.
If you want a larger spread at the table, you can add a side of mushrooms, vegetarian rice noodles (pancit bihon), and a fun appetizer like Salt and Pepper Shrimp.
Questions
Can I store leftovers?
Yes! Leftovers of this are so yummy. Store in an airtight, glass container to keep fresh. Reheat on stove or microwave. Remove the shrimp so the shrimp don’t get rubbery. Let the shrimp reheat from the steam of your rice, or the stew once it’s hot again.
Is this gluten free and healthy?
Yes! This is totally gluten free and also good-for-you considering it’s mostly plant-based and pescatarian. Avoid adding animal fats like pork belly to keep this as a flavorful, but heart-healthier recipe.
Can I freeze this?
No. The squash and veggies should be freshly made. Also, the coconut milk changes composition after some time being frozen.
Can I use frozen shrimp?
Yes, just be sure to thaw the shrimp first and remove any excess water.
Why do I add the shrimp last?
Nobody likes rubber shrimp. To avoid this and have perfectly poached shrimp, just add it towards the end until opaque which only takes several minutes. Serve soon after the shrimp are done.
Shelled shrimp, when done, looks like the shell is very slightly separated from the shrimp meat so it should peel very easily.
Shrimp only takes a short while of 3-6 minutes to simmer through.
Ginataang Kalabasa with Shrimp
Equipment
Ingredients
- 1 can Coconut Milk regular or lite; add another can if you want this really creamy and cut the veggie broth in half.
- 1½ cup Vegetable Broth
- 1 whole medium Butternut Squash cubed; about 4 cups; peeled; no seeds or fibers
- 2 cups Green String Beans or Yardlong Beans; cut ends
- 1 lb Medium Sized Shrimp shell on, or shell off; about 20 pieces
- 4-5 cloves Garlic smash then mince
- 1 tbsp Ginger grated
- 1 cup Yellow Onions thick diced
- 1 tbsp neutral oil
- 1 tbsp fish sauce
- ½ tsp paprika optional
- 1 pinch ground pepper to taste
- 1 tbsp Fresno or red Thai chilies garnish; very thin sliced
Instructions
- Heat Dutch oven. Add oil. Sauté the garlic, onions, and ginger.Sauté until fragrant and the onions are becoming translucent.4-5 cloves Garlic, 1 cup Yellow Onions, 1 tbsp neutral oil, 1 tbsp Ginger
- Add the coconut milk and the vegetable broth. Simmer for 3 minutes.1 can Coconut Milk, 1½ cup Vegetable Broth
- Add the Butternut squash.Add the fish sauce and paprika. Cover with lid, and then simmer for 7 minutes.1 whole medium Butternut Squash, 1 tbsp fish sauce, ½ tsp paprika
- Check to see if the squash is fork tender. Simmer an extra minute or two as needed.
- Add the shrimp and green beans. 3-5 minutes.Submerge the shrimp down into the sauce to ensure poaching. Keep the beans up closer to the top to ensure they don't get over cooked.2 cups Green String Beans, 1 lb Medium Sized Shrimp
- Sprinkle with ground black pepper. Check that the shrimp are opaque (do not overcook the shrimp) and remove from heat immediately.Garnish with chilies if you like some spicy.Serve and enjoy!1 pinch ground pepper, 1 tbsp Fresno or red Thai chilies
Notes
- serve with a side of rice
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